Scarborough Fare

Pecan White and Brown Rice Pilaf

 

• 2 teaspoons olive oil

• 1 cup finely chopped onion $

• 1 bay leaf

• 2 cups water

• 1 cup fat-free, less-sodium chicken broth $

• 1/2 cup instant white rice $

• 1/2 cup instant brown rice

• 1/2 cup uncooked bulgur

• 1 tablespoon dried cranberries or currants

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper $

• 1/4 cup chopped pecans, toasted

• 2 tablespoons chopped fresh parsley

Preparation

1. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add bay leaf; cook 1 minute. Add water and next 7 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in pecans and parsley.

 

Maureen Callahan, Cooking Light 
MAY 2006